The glued pasta does not taste good. He is unappetizing and looks terrible on the plate. If you have already found out about it, and in the future you do not want to have more to deal with a mass full of glued lumps, you must learn to prevent their formation as soon as possible.
Forget about pouring oil into boiling pasta. This is one of the worst mistakes of beginner chefswho start the adventure with Italian dishes. There are much better ways to make the paste always elastic, firm and insanely tasty.
May interest you:
Adding oil is a popular method that is intended to prevent pasta from sticking. This does not mean, however, that it brings good results. In fact, such action only worsens the situation.
It is better not to add oil to the water while cooking pasta, because Because of this, the top of the pasta appears a greasy layer and the sauce does not want to stick to it smoothly. Not to mention the fact that the amount of calories in a meal drastically rains upwhich can be important for people who care about the line.
Rinse the pasta under cold running water is a little better alternative than adding oil to boiling noodles. By doing so, you rinse a starch layer from the paste.
Because of this, the Italian dish loses the best of its taste. The pasta treated in this way is also more dry, less aromatic And, as before, it does not adhere to the sauce.
Read also:
However, there are other effective ways to cook the pasta so that it does not stick. If you want to avoid it, Stop throwing the pasta into cold water. Do this only when boiling water is already in the pot.
Do not save water in a pot. Some think that if they pour in less, the pasta will cook faster. In fact, it is best to give it about 1 liter per 100 grams of paste so that the pasta can cook freely, without the risk of sticking or sticking to the pot.
It won’t hurt if you start cooking al dente’s pasta. Then, after straining, it should be more elastic. And one more important issue. Always salt water before throwing pasta. This will help him keep the right structure.
